Decadent English Trifle

Start by placing a small amount of jam on each slice of cake and positioning them at the bottom of a large glass bowl. Next, sprinkle fresh raspberries evenly over the cake slices.

Heat 10 fl oz. of cream in a medium-sized saucepan over medium heat, stirring occasionally. At the same time, use an electric mixer to beat the egg yolks with sugar until they become pale yellow and smooth. Carefully pour the yolk mixture into a clean bowl to avoid any splashes. Gradually add the hot cream to the yolk mixture, stirring constantly until well combined. Return the mixture to the saucepan over low heat and cook, stirring frequently, until the custard reaches a thick consistency that coats the back of a metal spoon. Remove from heat and let it cool down.

While the custard is cooling, use an electric mixer to whip 10 fl oz. of cream until it forms soft peaks. Meanwhile, spread the sliced almonds on a baking sheet and toast them in a 300 degree oven or toaster oven, stirring frequently, until they turn golden brown. This process may take anywhere from 2 to 10 minutes.

Once the custard has cooled, spread it evenly over the cake slices in the bowl. Top with whipped cream and toasted almonds. Finally, refrigerate for 2 hours before serving.